Not one to be one-upped by her big brother, Imogen chose her own 3-course menu tonight. We had Warm Potato Salad for entrée, Sweet Potato and Kale Curry for mains, and Vanana Ice Cream topped with Hot Fudge Sauce for dessert. Now, I can’t even remember the last time I bought white potatoes; they’re fairly low on the nutrient density chart. However, both my kids love potatoes and as every wise parent knows, you have to pick your ‘no’s. I’d rather say ‘yes’ to white potato salad now, so I have a ‘no’ left in my bag for when my little sweet-toothed angel is begging for a vegan cupcake.
Warm Potato Salad
4 medium Desiree potatoes, diced (leave skin on)
Large handful each of parsley and tarragon
50 g tahini
60 g apple cider vinegar
2 tbsp wholegrain mustard
1 tbsp caraway seeds
Tasty salad seed topping
120 g pumpkin seeds (pepitas)
120 g sunflower seeds
60 g sesame seeds
1 tbsp balsamic vinegar
Steam potatoes until tender – about 12 minutes.
Meanwhile, whiz herbs in food processor, then add tahini, apple cider vinegar, mustard and caraway seeds and pulse until well-mixed.
Drain potatoes, allow to cool slightly, then toss with herb dressing and top with a few tablespoons of Salad Seed Mix.
Salad seed mix
Toast seeds in a non-stock frying pan over medium-high heat, shaking pan frequently, until seeds are just beginning to brown. Remove pan from heat, pour balsamic vinegar over seeds and stir vigorously with a wooden spoon. Store leftover seeds in an airtight container.
Warm Potato Salad
Sweet Potato and Kale Curry
1 onion, diced
4 cloves garlic, minced
2 tbsp curry powder
2 tsp turmeric
1/2 tsp chilli flakes
1 tbsp black sesame or nigella seeds
1 large sweet potato, peeled and diced
2 carrots, diced
200 g pumpkin, peeled and diced
1 zucchini, diced
300 g mushrooms, sliced
1 bunch kale, de-stemmed and finely shredded
600 g cooked chick peas
300 g green beans
1/3 cup cashew ‘yoghurt’, reserved before adding grated cucumber in Cucumber Raita recipe below
juice of 1 lemon
Water sauté onion, garlic and spices for 2 minutes. Add seeds, all vegetables except beans, chick peas and water, and simmer for 15 minutes. Add beans and simmer for another 5 minutes. Add lemon juice and cashew ‘yoghurt’ and simmer for another 3 minutes.
Sweet potato and kale curry
Vegan Cucumber Raita
80 g raw, unsalted cashews
100 ml water
juice of 1 lemon or lime
pinch of cumin
1 small Lebanese cucumber
Soak cashews in water for 2 hours. Put cashews and water into a blender or food processor, and blend on high speed until very smooth and creamy. Blend in cumin and juice. Grate cucumber and stir into cashew mix.
Vanana Ice Cream with Hot Fudge Sauce
4 bananas (peel and roughly chop before freezing for at least 24 hours)
2 tsp vanilla extract or vanilla powder
50-100 ml plant milk
100 g pitted dates, roughly chopped
30 g cacao
150 ml plant milk
In a high powered blender or food processor, blend banana and vanilla with enough plant milk to make a soft-serve consistency. Scoop out into chilled bowls.
Blend all ingredients together, then transfer to a saucepan and stir over medium heat until sauce is bubbly hot. Or cook in Thermomix at 100°C for 2 mins on sp 8, then reduce to sp 4 and continue cooking for 3 mins.
Pour hot fudge sauce over ice cream.
Vanana ice cream with hot fudge sauce